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Chocolate almond espresso shortbread cookies

The slice-and-bake shortbread cookies make a dainty, uniform shape.

Mary Warrington/The Kitchen Paper
Today's the perfect day to try these simple slice-and-bake cookies that have a hint of coffee, almonds, and chocolate.

You know what also encapsulates all of my life feelings/goals/realities? These cookies. Almonds, coffee, and chocolate. Do I really need to explain that?

Seriously though: These cookies are my new BFFs. I really just took my normal shortbread recipe (like I used for these jalapeño shortbread cookies!) and added some espresso, ground almonds, and chocolate.

Not rocket science here, folks. Nutty! Chocolatey! Coffee! Let’s make these cookies every morning and call them breakfast!

Chocolate almond espresso shortbread cookies  

2 tablespoons instant espresso powder
2 tablespoons boiling water
2-1/4 cup flour
1/2 cup sugar
1/4 teaspoon salt
1 cup unsalted butter
1/2 cup finely chopped almonds
1/2 cup semi sweet chocolate chips

1. Stir together the espresso powder and boiling water until dissolved. Set aside.

2. Add the flour, sugar, and salt to the food processor pulse until fully combined.

3. Add the butter, cubed, the roughly chopped almonds, and the espresso mixture to the food processor and pulse until the sound deepens and the dough comes together. Turn the dough out onto the counter top and use your hands to bring it together.

4. On 2 sheets of wax paper or plastic wrap, form the dough into two (separate) logs of dough about 2-inch in diameter. Roll, twist the ends to seal, and refrigerate for 30 minutes.

5. Preheat the oven to 350 degrees F., slice the dough 1/4-inch thick, and cook for 16-18 minutes. The bottoms of the cookies should just be turning golden, but the tops shouldn't.

6. Remove and transfer to a cooling rack. When the cookies are fully cooled, melt the chocolate chips and drizzle over the cookies.

Related Post on The Kitchen Paper: Toasted coconut candied lemon shortbread

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